China King
463155 SR 200 Ste 19, Yulee, FL 32097 · Permanent Food Service · License 5501127
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection7 high priority (2 fixed by the Aug 20 follow-up, 5 fixed on the spot, 5 repeats), 1 intermediate, 15 basic (8 repeats); basic violations cost 12 at most-46
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In stand up reach in cooler at entrance of kitchen, raw chicken (47°F - Cold Holding). Manager stated item was out for orders then put back into cooler. Also, in flip top reach in cooler on cook line, cooked chicken (46°F-47°F - Cold Holding); cooked shrimp (47°F - Cold Holding). Manager stated lids have been open all morning and shut lids. Also, near prep table, raw pork (47°F - Cold Holding). Raw pork delivered 3 hours prior and left out till employees could cut it. Manager put all pork in walk-in cooler till employees are ready to work with it. Also, in walk-in cooler, two tubs of cooked chicken (48°F-51°F - Cold Holding). Manager stated door was propped open recently to put food away.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
On cook line, blanched broccoli (83°F - Cooling @ 3 hours). Manager had employee heat up broccoli and begin cooling again.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
On crash cart on cook line, can of raw shelled egg held on time have no time marking. Manager asked employee when the6 were pulled out and added time marking.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In stand up reach in freezer, open box of raw chicken on sticks above open box of cooked chicken and French fries. Also, in walk-in freezer on speed rack, uncovered tray of pork wontons under trays of raw chicken. Manager moved wontons above chicken.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
In top of flip top reach in cooler on cook line, raw shrimp in pan behind raw peppers and onions and when needed raw shrimp lifted over ready to eat items. Manager put raw shrimp in front of ready to eat items.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In walk-in freezer and walk-in cooler, multiple items stored in plastic to go bags.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Near three compartment sink, Sanitizer Bucket (Chlorine 200+ppm). Manager added more water to bucket and rechecked at 100ppm.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple items in walk-in cooler made yesterday per manager not date marked.
Basic15
Code 08, Food protection and cross-contamination: Food stored on floor.
Under cook line, container of fry oil on floor. Also, in lobby two cases of water stored on floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In large white containers in dry storage/prep area of rice, flour and sugar, handle of scoops touching products. Manager stated to removed handles from products.
Fixed on the spot
Ice scoop handle in contact with ice.
In stand up reach in freezer, handle of scoop in container of ice touching product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On table next to flip top reach in cooler, employee water bottles, coffee mug and travel mug next to single service items.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In dry storage, to go bowl used as scoop in sugar bag. Manager removed bowl.
Fixed on the spot
Ripped/worn tin foil used as shelf cover.
On bottom shelf under hot soups, tin foil used to line shelf torn/soiled.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up in reach in freezer on cook line.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
At front counter, sanitizer bucket is made with soap and sanitizer together. Manager dumped out liquid and remade bucket with just sanitizer and water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
At front counter, Sanitizer Bucket (Chlorine 0ppm). Employee stated she put a cap full of bleach in large sanitizer bucket. Manager remade bucket and rechecked at 100ppm.
Fixed on the spotRepeat violation
Wiping cloth sanitizing solution stored on the floor.
Near three compartment sink, sanitizer bucket stored on floor. Manager moved bucket off floor.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of stand up reach in cooler at entrance of kitchen soiled with food debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets in establishment soiled with food debris or black mold-like substance. Also, hood filters above cook line soiled with grease build up. Also, multiple shelves on cook line and dry storage soiled with food debris. Also, mop sink soiled with food debris and build up.
Repeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Drain plug missing from dumpster.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exterior back door propped open and screen door has large gap at bottom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line soiled heavily with grease and food debris. Also, floor under reach in cooler/reach in freezer on cook line soiled with food debris. Also, floor of walk-in cooler soiled with food debris. Also, floor under three compartment sink soiled with food debris and build up.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.